Abstrak: Characteristic of
high volatility in the flavor component is a problem at the time of
application. The seven of flavor compounds used as a model, i.e ethyl
butanoate, ethyl crotonate, a-pinene, myrcene, limonene, linalool, and
a-terpineol encapsulated with stearic starch hydrolyzate and propionic starch
hydrolyzate by spray drying. The
encapsulated flavor products stored in bottle at 30, 37,5, and 45 oC for 9
weeks. The analysis is retention flavor
with chromatography gas. Stability retention of flavor components were analyzed
by Arrhenius and linear equation. The results showed the influence of
temperature, the rate of decline in the stability of the encapsulated flavor
component retention there is a difference between the matrix stearic starch
hydrolyzate and propionic starch hydrolyzate. Components of flavor encapsulated
in stearic starch hydrolyzate fastest down the stability of retention is
linalool followed by a-terpineol, myrcene, limonene, and a-pinene. The flavor
components encapsulated in propionic starch hydrolyzate fastest down the stability of retention
is a-pinene followed by myrcene,
linalool, a-terpineol, and limonene.